1. Melt chocolate & butter over low heat. Allow to cool
2. Sift flour & salt.
3. In a mixer fitted with a balloon whip attachment (whisk), whisk eggs
and sugar until thickened and lemon-colored. Then add the vanilla.
4. Fold flour mixture into the egg mixture.
5. Blend in chocolate mixture on low speed. Mix until thoroughly blended.
6. Prepare ramekins by greasing with butter and dusting with flour mixed with cocoa powder
7. Scoop batter into prepared ramekins and push a truffle into center of batter.
8. Bake at for 18 – 20 minutes or until the edges are cooked and the middle is just set.